[su_brhrbr]Parsley sauce is essentially a simple béchamel sauce containing chopped parsley and tastes fantastic with salmon patties, pan-fried fish or corned beef. A variant called “liquor” is often served with pie and mash as a traditional British food, particularly in London.
- 25 g butter
- 25 g plain flour
- 600 ml milk
- salt and white pepper, to taste
- 2 tablespoons parsley, freshly chopped
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
- Simmer gently for 8-10 minutes and season with salt and white pepper.
- Stir in the parsley and serve.
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